Pumpkin Bread Pudding with Spiced Whipped Cream
 
Prep time
Bake time
Total time
 
I am using Follow Your Heart Vegan Egg here, since I really like how it reacts in custards. But if you don't have that or don't want it to buy it just use an additional 2 Tbs of cornstarch
Serves: serves 10
Ingredients
  • Soy Milk or any milk alternative of your choice 1½ cup (180ml)
  • Vegan Butter or Margarine 2 Tablespoons (28g)
  • Follow Your Heart Vegan Egg 2 Tablespoons *see notes for success above the recipe
  • Cold Water ¼ cup (60ml)
  • Ground Cinnamon 1 teaspoon
  • Vanilla Extract 2 teaspoons
  • Granulated Sugar or Maple Syrup ¼ cup
  • Cornstarch 1 Tablespoon (10g)
  • Raisins ½ cup
  • 1 Baked Pumpkin Bread
  • For the whipped cream: *optional
  • 1 Can Full fat coconut milk refrigerated overnight OR Your choice vegan whipped cream~ store bought or my recipe click here
  • Vegan Sugar 2 Tablespoons(28g)
  • Vanilla Extract 1 teaspoon
  • cinnamon for sprinkling
Instructions
  1. Bake and cool your pumpkin bread recipe ahead of time and I like to put mine in the refrigerator to get it cold so it is easier to cut and keep in cubes.
  2. Chop it into 1" chunks and place in an 8" x 8" baking dish with the raisins
  3. Combine the vegan egg with the cold water and whisk smooth
  4. Melt the vegan butter and then add it to a mixing bowl with the sugar, cinnamon, cornstarch and the add the vegan egg paste, whisk smooth
  5. Add the soy milk and whisk everything smooth then pour over the pumpkin bread in the baking dish
  6. Bake in water bath in a preheated 350°F oven for 40 minutes
  7. The pudding will be set and start to bubble just slightly
  8. Remove from the oven and cool before serving with coconut whipped cream
  9. Be sure to refrigerate the can(s) of coconut milk the night before
  10. Scoop the fat from the top of the can and discard the liquid (or use it for smoothies or other recipes)
  11. Whip it with the sugar and vanilla extract to stiff peaks
Notes
Pumpkin bread pudding must be kept refrigerated but is best served warm (in my opinion) many people eat it cold though!
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/?p=1028